Tuesday, April 28, 2009

A trio of fans spotted Guy Fieri at the Brewers game in Milwaukee last night (4/27/09) -- club level seating -- and sent in this photo. Here's Fieri with Molly Dudek, Michelle Carpentier and Nikki Fifarek Gulczynski. By the way, score was Milwaukee Brewers 10 - Pittsburgh Pirates 5. (source)

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Guy Fieri was born in Columbus, Ohio, but grew up in California. He was in Columbus last week for Sysco Central Ohio's annual expo. (4/21/09), and said there's some truth to the rumor that one of his restaurant chains might expand into central Ohio -- but don't expect anything soon.

"We agreed that we're not going to open any new restaurants for at least 16 months." (source)

While in Ohio, Guy visited family and friends in Bay Village and was seen shopping at Heinen's. "One of the guys shopping with him asked if the store sold rock salt. (In April? Try Chagrin Falls.) Perhaps they were planning some homemade ice cream." (source)

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"A, o, way to go Ohio" ~The Pretenders

For a list of restaurants in Ohio, as see on Diners, Drive-ins and Dives, click here.

PizzalChik, a restaurant in Boise, ID, was visited by Guy Fieri for Diners, Drive-Ins and Dives just this past March. The air date for this episode has not yet been announced.

Co-owner of PizzalChik, Judy Breakell, had been hospitalized for complications from breast cancer and lost her fight last Friday.

Patrons of the restaurant will remember Judy Breakell for her desserts, including key lime cheesecake. And she will also be remembered as a hard-working mother of four who home schooled her children while putting in 50-hour weeks at the restaurant, said her husband, Brad Breakell. "She was incredibly courageous and versatile," he said.

Breakell, 42, died Friday. An account has been opened at Banner Bank to help defray medical costs the family has incurred. Donations can be made at any branch.

Chef Bob Buccino's High School Culinary Team are payed a visit by Guy Fieri during the culinary competition held on April 25, 2009 in San Diego at the Town and Country Resort. Guy interviews team leader Brittany Watson about the team's menu as she prepares the whip cream for the dessert.

Monday, April 27, 2009

[This interview was done about 8 months ago - dated Fall 2008, but I think it was nicely done. ~D]

Photos by Geri K.

Of all the adjectives used to describe celebrity chef and UNLV alumnus Guy Fieri, “modest” is usually not one of them. That’s not to say that he’s arrogant (quite the contrary, actually), but he does have a certain élan that comes across both on his Food Network television shows and in his eclectic cooking style.

In reality, he’s a humble, self-effacing guy, someone who is more apt to attribute his success to good luck than to great skill—though he seems to possess both in abundance. “It’s funny to think that my career has experienced this meteoric rise in the past couple years,” Fieri told a group of hotel college students. “I was just this guy who liked to cook. I worked in the kitchen seven days a week. It’s who I am. Now people are paying me to talk to high school kids. It’s weird.”

He spoke with UNLV students about what it takes to run a successful restaurant business. “You’ve got to really want it,” he told the class. “But the really exciting thing is that it’s yours to lose. It may sound cliché, but whatever you want to be today, you can be.”

Let’s face it, Guy’s personality may have helped him open a few doors, but it certainly can’t account for all his success. After all, you can’t be the star of three separate shows on the Food Network, the co-owner of five popular restaurants, a soon-to-be author and the father of two young boys without putting in the requisite hard work and dedication. And if that lineup’s not daunting enough, he’s also recently established his own foundation: The Guy Fieri Foundation for Mentoring and Imagination.

“I really don’t believe that we have enough imagination in this world,” Fieri says. “It seems like we don’t even have to think at all anymore because we can just do it on a computer or a video game.”

The concept is patently Guy Fieri: bold, ambitious, a little quirky, and right on the money. It’s a combination that seems to work for him, both in the kitchen and out.

“I’ve got a lot of crazy concepts up my sleeve,” he says. Fieri’s flair for fusing seemingly disparate flavors may be part personality, part good business sense. He believes limiting yourself to one specific component of the culinary profession is an outdated approach.

“It’s not enough anymore to be a great Italian chef, or sushi chef, or to make the greatest biscuits in the world, or whatever,” Fieri said. “If you want to be in this business—if you want to be great in this business—you have to fortify yourself in all aspects of the industry.”

Underneath it all, though, Fieri is still just a chef at heart. Pleasing others through his art is the thing that has always inspired him, from his earliest days selling pretzels from a three-wheeled bicycle (at the age of ten) to his growing restaurant empire today.

“All the TV stuff is great, and the money certainly isn’t bad. But my truest love is food and making people happy,” Fieri said. “It’s what I enjoy most.”

And to wind up the weekend, Guy will do a cooking deomonstration called "Ready, Set, FIRE!" with question and answer session from 4 - 6 pm at Caesars Atlantic City in the Circus Maximus Theater, ticket price - $50.

"The TD Bank Atlantic City Food & Wine Festival will offer a limited number of $2,000 "Pink Ribbon" packages to those who want to experience the inaugural event like a VIP. Included in this package is a luxurious room throughout the festival along with an all-access pass to over 15 events featuring all of the celebrity chefs, commemorative gifts, VIP early access to the Pool tasting events, and free entry into the 2009 Central and South Jersey Race for the Cure. As the main benefactor of the festival, the Susan G. Komen for the Cure® Central and South Jersey Affiliate will receive $1,000 for each of the "Pink Ribbon" packages sold."

In her interview with the Press Democrat, Lori sounded excited about it too. The "Run for the Roses" is held at Churchill Downs on the first Saturday of May.

"But what he really wanted to do as a kid, says Fieri — who is not a small man — was ... wait for it ... become a jockey. Yes, the man who goes coast-to-coast downing Chicago dogs and fiery Texas tamales actually dreamed of riding horses. That is why he's especially excited about coming to Louisville next week to host the inaugural Oaks Bourbon Brunch [reported earlier here]. It will be his first Derby."

What will he make for the brunch? Organizers asked him to make a breakfast, so Fieri will make Stuffed French Toast (recipe). "But he's also threatening to do a bourbon-marinated pork chop. 'I'm a big pork fan, and I'm a big bourbon fan,' he said. 'You know what; I've never done the two of them together. It's such a killer chop. So I'm gonna rock that out.'

And what will he wear? "... the guy who likes to rock the '50s bowling shirts has one question about Derby: 'What's the proper attire, bro?'"

Thursday, April 23, 2009

Well I see I'm a day too late to show the pictures from Guy Fieri's appearance at UNLV's award ceremony. (Food Network Humor beat me to it) But for what it's worth, here is Robin Leach, George Maloof and Guy Fieri at UNLVino. (source)

From PRNewswire -- The National Pork Board is "Fieri-ing" things up with the launch of the "Search for the Next Pork Personality" contest.

"America's pork producers are giving pork fans everywhere a chance to showcase their star qualities on the grill and meet the go-to guy when it comes to heating up the grates - celebrity chef and grilling guru Guy Fieri."

Fieri says pork is his secret for grilling success because it can be served up in so many ways. Now, passionate pork fans like him, who enjoy "hogging" the spotlight and have great pork tips to share, are invited to submit a video on TheOtherWhiteMeat.com.

Three finalists will be selected will meet Fieri go tong-to-tong in a live grill-off in New York City. Each will prepare a pork recipe that showcases their tip for Fieri and a panel of judges. The winner will be named the "Next Pork Personality," take home $5,000, a Char-Broil(R) grill and grilling accessories. Video submission is due by August 31, 2009. Official Rules.

"Pork is a cut above the rest because it's so versatile," says Fieri. "No matter what your 'pork-sonality' is - whether you like it low and slow on the barbeque or prefer to toss a tenderloin on the grates - there's something out there for you. I love pork because it pairs with anything -spices, seasonings, flavors or side dishes, which is what makes it the secret to good grillin'."

"Go big or go home - that's the way I cook and that's how you'll have to grill if you want to be the Next Pork Personality," said Fieri. "I want to see an awesome tip, an amazing pork recipe with off-the-hook flavor and a personality that's bigger than mine!"

Try the new "Guy-fecta" of Pork recipes!

Strawberry Pork Chop Fiesta - This appetizer combines fresh summer strawberries, artichokes and chiles with a bacon-wrapped chop for a unique pairing of sweet and savory flavors. It is an ideal crowd-pleaser for backyard barbeques.

Tastebud Poppin' Pork Piccata - With garlic, capers, white wine and Dijon mustard, this twist on a traditional piccata is big on flavor and small on prep. Pork blade steaks are simply marinated, then hit the grill - all taste, no sweat!

Pork En Fuego - According to Guy, the "fire" in this lean pork tenderloin dish is all in the spices. Think cayenne pepper, paprika and cumin meet fresh peppers and red pepper flakes. Caliente!

Back in action for the second year in a row, The Other White Meat(R) Tour is criss-crossing the nation to remind America that pork is the best kept secret on the grill. The pork tour will visit 27 cities from Sacramento to New York City this summer, sampling sizzlin' pork and offering up fun and free family-friendly activities!

A dozen of the stops will include a local contest to find Pork's #1 Fan in that city. Entries will be collected on-site at the tour and winners will walk away with a $500 gift card to a local retailer. In those markets, for everyone who enters the contest, America's pork producers will provide 10 pounds of pork to a local food bank - that's equivalent to 50 meals per entry.

Saturday, April 18, 2009

According to Norm of the Las Vegas Review Journal, Guy Fieri was seen dining at Simon at Palms Place on Thursday after being honored at the Bubblicious champagne festival at Rain nightclub (Palms) with Palms owner George Maloof and former NFL quarterback Glenn Carano (304 career yds with 21 completions, 3 td's, 1 int).

The Lake County News-Sun reports that Guy Fieri will visit the upper mid-west for Diners, Drive-Ins and Dives at the end of April.

The Shanty, in Wadsworth, IL, is a family-owned restaurant and bar, known for their Whiskey Shrimp, Tequila and Orange Salmon, steaks and other fare, "where the horse set and locals drink, dine and hobnob in rustic and friendly ambiance."Photo credit: Thomas Delany, Jr./News-Sun

According to Dimitri Kallianis, the principal owner, The Shanty was the only restaurant between Milwaukee and Chicago selected by Food Network for the show. "We want to be loyal to our customers by offering them good, fresh food at reasonable prices served in a unique, rustic, friendly environment," Kallianis said of the secret of The Shanty's success.

He declined to say exactly when Fieri will be at his restaurant; attendance is "by invitation only," he stressed. He said he will issue as many as 700 invitations to his loyal customers, and those interested in attending may call him at The Shanty.

Food Network personnel will be at the Shanty from 11 a.m. to 8 p.m. April 25 to do some filming for the show.

Thursday, April 16, 2009

The National Restaurant Association announced that Guy Fieri and Stephanie Izard (Top Chef Season 4 winner) will address the top ProStart® high school students at the eighth annual National ProStart Invitational from April 24 - 26th, 2009 at the Town and Country Resort & Convention Center in San Diego, California.

Teams of students who won first place in their respective states' culinary and/or management competitions compete for the national title and scholarships.

On Friday, April 24, Fieri will kick off the competition at orientation. Fieri will address the students and help announce the top five winning teams in each competition.

"I’ve participated in both the California and national ProStart competitions and I’m looking forward to attending the National ProStart Invitational. These kids have some serious talent, and being around them is an awesome experience.”

In the fall of 2009, Izard plans to open her new Chicago-based restaurant, The Drunken Goat. To find out more visit www.StephanieIzard.com.

Izard will network with students at the Business & Career Expo on Sunday, April 26, and address all attendees that evening at the Awards Dinner.

“The Le Cordon Bleu program at Scottsdale Culinary Institute taught me the skills and confidence I needed to reach this level of my career. I hope to encourage the ProStart students to explore all the options before them to find the right fit as they pursue their dreams of success in this exciting industry.”

Wednesday, April 15, 2009

News stories about Guy Fieri are slow this week, so I'm turning to some favorite recipes. Here's a good one. Guy uses top round to make his savory deep-fried chimichangas. This video is from the Mucho Mexicano episode of Guy Off the Hook.

DirectionsIn a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.

Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.

To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.

Sunday, April 12, 2009

Guy Fieri taped a new season of Guy's Big Bite late in March at the Food Network Studios in New York.

According to the FN Dish, "The Big Bite personality that is Guy Fieri has been cooking up a storm with some of his closest friends (hint - there are TONS of special guests in the upcoming episodes of Guy’s Big Bite)."

Secretary Confidential, contributor to the FN Dish, shared some information about Guy's set. Below is an original sketch of Guy’s Big Bite set and the executed version.

- The sets are built off site and then brought into the studio to assemble. Off site it takes about 3 weeks to build, and then it’s assembled in about 3 days in the studio upstairs.

- The hubcaps on the wall are all from vintage cars that Design Director, Wendy Waxman, collected.

- The fridge with the racing stripe was custom designed specifically for Guy’s set.

Food Network insider, Bruce Seidel, reveals Guy’s new set additions right here on Monday, April 13.

Saturday, April 11, 2009

There is one week left to enter the Sweepstakes; it ends at 11:59:59 p.m., Eastern, on April 17, 2009

Grand Prize: A 3-day/2-night trip for two (winner + guest) to New York City to attend a live taping of one of Guy Fieri's shows in 2009.Trip includes two round-trip coach class tickets for air transportation, hotel accommodations, tickets to a Guy Fieri show and $500 cash.First Prizes: Diners, Drive-ins and Dives cookbooks.

A random drawing from among all eligible entries received will be conducted during regular business hours on or about April 24, 2009 to select one Grand Prize Winner and twenty-five First Prize Winners.

Friday, April 10, 2009

"Congratulations to TV celebrity chef and former Las Vegas resident Guy Fieri and Palms owner George Maloof! The hotel administration students at UNLV have selected them as the extraordinary alumni to receive the Dom Perignon Award of Excellence at this year’s 35th Anniversary UNLVino, the three-day extravaganza that kicks off next week."

Thursday, April 16th, 2009 at the Palms Pool and Bungalows in Las Vegas, NV. Tickets - $100 in advance $125 at the door.

Thursday, April 9, 2009

"Lumpy" shared via his blog that Wednesday night, Guy Fieri was in a CA parking lot doing burnouts in the Shelby Cobra that he bought from the owner of Denbeste Motor Sports.

Guy Fieri and "Lumpy"

"Once the smoke cleared from all the rubber being heated excessively, I walked over to meet Guy. Got a couple of pictures here, and in both pics you'll notice that tire marks on the street.

I guess there was also a photographer out there with Drive Magazine which was doing some piece on Guy. So if interested you could keep your eyes open for that."

The Shelby Mustang is a high performance variant of the Ford Mustang. From 1968 the model became the Shelby Cobra GT.

The Guy Fieri Shelby Cobra

Denbeste, Shelby and Fieri all have related interests. Mustang.com has reported that Carroll Shelby, chairman and founder of Carroll Shelby International Inc., has formed a company to produce and sell food items under the “Shelby Signature Foods” name. The company will focus on healthy comfort foods, as well as regional specialties such as salad dressing mixes, cornbread, salsa, and fried chicken batter mix.

Bill and Lori DenBeste have a Sonoma County-based winery, DenBeste Vineyards. The wine has been adopted and loved by Guy Fieri from the Food Network, who pours their Zinfandel and Cabernet in all of his restaurants. [source]

Tuesday, April 7, 2009

There is a Guy Fieri on Twitter with 287 followers, and no updates by the Guy Fieri. Is it him? A faker? or?Sources say that Guy will Twitter - it's just a matter of time. Last week his web designer re-worked the new Twitter page. So at this point, it's a wait and see.

And it looks like Kleetus may begin blogging for Guy. According to a Food Network interview with Guy, "He has a big truck and likes to drive us around." Kleetus, a.k.a. Kevin Cox, has been seen on several episodes of Guy's shows, including Guy's Big Bite and Guy Off the Hook. Kleetus has also sous chef'd for Guy at several cooking demo's, including South Beach (pictured), Des Moines (video) and Disneyland.